an electronic arts magazine

Issue 1 | Spring 2019

Creole Blackened Chicken with Pimientos del Padrón and 2 bottles of Ribera del Duero (serves 4)

Food & Drinks


  • 2 bottles of Ribera del Duero

  • 1 kilo of boneless chicken breasts, thinly sliced into fillets

  • 1 jar of creole seasoning

  • 1 bottle of hot sauce

  • 1/2 stick of butter

  • 2 lemons, sliced into quarters

  • 1 jar of mayonnaise

  • 1 pinch of salt

  • 20 Padrón peppers, whole

  • 1 baguette


  1. Uncork wine and drink.

  2. Mix one part mayonnaise with one part hot sauce and a dash of creole seasoning for the remoulade.

  3. Dredge chicken in creole seasoning.

  4. Heat butter in a cast iron skillet.

  5. Cook chicken on medium to high heat — do not overcook.

  6. After flipping the chicken, add pimientos del Padrón and cook until slightly charred.

  7. Squeeze lemons over chicken liberally. Add salt to taste.

  8. Remove chicken and peppers from skillet when done.

  9. Serve with remoulade, baguette and Ribera.